Beef Tartare Recipe

Chill and trim

Place the beef in the coldest part of the refrigerator for at least 30 minutes before prepping; this firms the meat and makes it easier to slice. Trim away any silver skin or large veins with a sharp knife.

Dice the beef

Using a very sharp knife, cut the beef into thin strips, then into 1/8- to 1/4-inch dice. Aim for consistent, small cubes. Transfer diced beef to a chilled mixing bowl and keep cold while you prepare the other ingredients.

Prepare aromatics

Mince the shallot very finely. Finely chop the capers, cornichons, parsley, and slice the chives. Place these into a small bowl and stir to combine.

Combine seasonings

In a separate small bowl whisk together the Dijon mustard, Worcestershire sauce, lemon juice, extra-virgin olive oil, hot sauce (if using), sea salt, and black pepper until emulsified.

Mix tartare

Add the minced shallot, chopped capers, cornichons, parsley, and chives to the diced beef. Pour the seasoning emulsion over the beef mixture. Using a fork or spatula, gently fold until everything is evenly distributed but the beef retains texture. Taste and adjust salt, pepper, lemon, or Worcestershire as desired.

Portion and top with egg

Divide the beef tartare into 4 equal portions (about 2.5 oz each). Make a small shallow well in the center of each portion and place one egg yolk on two portions (or serve the yolks on the side if preferred). If using pasteurized yolks, you may place one yolk on every portion.

Arrange toasted baguette slices or crostini on a serving platter. Spoon or ring-mold each portion of tartare onto the toasts or serve tartare on chilled plates alongside the crostini.

Garnish each portion with a light drizzle of extra-virgin olive oil, a few microgreens or extra parsley, and a crack of black pepper. Serve immediately with lemon wedges on the side for guests who want extra brightness.

Food safety note: Keep tartare chilled until the moment of serving. Use the freshest possible beef and eggs. Consume within 30–60 minutes of plating; refrigerate leftover components promptly and discard any prepared tartare after 24 hours.